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SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...
Servings: (4)
Prep: 10 Mins. (Including time to prepare rice)
Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:
1 tablespoon olive oil
8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer
½ teaspoon old bay seasoning
1 teaspoon garlic granules
1 teaspoon onion granules
4 ozs. cooked Dungeness crabmeat
6 ozs. cream cheese, at room temperature

Halibut:
2 (rather large 10 oz.) fresh skinless, boneless halibut fillets
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon cold butter cut into four pieces
1/3 cup quality white wine (or feel free to use all chicken broth)
1/3 cup low-sodium chicken broth

Garnish:
1 tablespoon chopped parsley
4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  


Fillet each strip starting at the thinnest point.


Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  


The strips will end up looking like this.


Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  


Once filled, secure each pinwheel with a toothpick.


Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 



Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 



To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

6 comments:

Yelena said...

Hello Sandra, looks like you are making rolls too-))) And they have spin ash as well as mine-)) Very good recipe! Thank you for sharing.

Munatycooking said...

Oh Sandra! This is something else, of course I'll try it. I'll let my family wonder how I did it :)
Absolutely beautiful!

sandra said...

Yes, thank you Yelena, it seems as though rolls are the rage as well as spinach lately ~ it's a good thing!

sandra said...

Muna,that would be awesome! Thank you so very much for the kind comments, enjoy my dear ;)

Soni said...

Oh this looks so elegant!! I love halibut and this looks like a great way of preparing it :) love the filling too !! Thanks for sharing this recipe :)

sandra said...

Why thank you Soni, you are so very welcome ~ Have a splendid day ;)

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